Pat the salmon fillets dry with paper towels. Season each fillet on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Place the salmon (skin-side down if applicable) in the pan and sear for about 2 minutes per side until lightly browned. Remove the salmon from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onion softens.

Stir in the red curry paste, chili paste, and chili peppers and cook for 1 minute, allowing the spices to become fragrant.

Pour in the coconut cream or milk and add the fish sauce along with the lime juice. Stir well and let the sauce simmer gently for about 5 minutes.

Return the salmon fillets to the skillet. Let the salmon simmer in the curry sauce for 3 to 5 minutes, or until cooked through.

Fold in the Thai basil leaves and serve the salmon curry immediately over steamed jasmine rice or your favorite rice.